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Muscle-Specific Color Stability of Fresh Meat from Springbok (Antidorcas marsupialis) by Neethling, Nikki E.; Hoffman, Louwrens C.; Sigge, Gunnar O.; Suman, Surendranath P. is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Muscle-Specific Color Stability of Fresh Meat from Springbok (Antidorcas marsupialis) about?

Springbok (Antidorcas marsupialis), a popular South African game species, has significant potential in meat production. Considering the importance of fresh meat color on consumers’ purchasing intent, the objective of this study was to evaluate the color stability of 3 economically important springbok muscles, infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF). The IS, LTL, and BF muscles from both sides of 12 (6 male and 6 female) springbok carcasses were utilized. The muscles were fabricated (72 h postmortem) into 2.5-cm thick steaks, which were aerobically over-wrapped and stored for 8 d at 2°C. Surface color, myoglobin redox forms, pH, metmyoglobin reducing activity, total iron content, and myoglobin concentration were evaluated. Data were analyzed using mixed model repeated measures ANOVA. The IS exhibited greater (P < 0.05) redness, chroma, color stability, pH, oxymyoglobin content, and metmyoglobin reducing activity than its LTL and BF counterparts. Moreover, metmyoglobin formation and total iron content were lower in IS than in LTL and BF. The IS demonstrated stable redness and chroma throughout the storage, whereas the LTL and BF exhibited a

Who reads Muscle-Specific Color Stability of Fresh Meat from Springbok (Antidorcas marsupialis)?

Author

Neethling, Nikki E.; Hoffman, Louwrens C.; Sigge, Gunnar O.; Suman, Surendranath P.

Publisher

American Meat Science Association; Iowa State University (ISSN 2575-985X)

Published

2019

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)